In the oven, the syrup caramelizes on the edges and the almond paste forms a crunchy top crust. The middle turns rich and custardy. Served up for brunch, this confection is like classy comfort food.
We first heard about bostock in a pastry book we reviewed a few months ago, Baking Artisan Pastries & Breads. And then it popped up again in the Tartine Bread book. In fact, once we started looking, we saw bostock everywhere, from personal blogs to Francis Lam’s column in Salon.com.
Trust us, this is going to be the next big thing. Have you ever had bostock?
Related: Fresh Ideas for Stuffed French Toast
(Image: Peter Andrew Ryan at Pete Bakes!)